Chicken Teriyaki (Tori Teriyaki)
Succulent chicken thighs glazed with a sweet‑savory teriyaki sauce, served with steamed rice and crisp greens – a quick, comforting Japanese weeknight dinner.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Pat the chicken thighs dry, season both sides with salt and pepper, then heat a large skillet over medium‑high heat and place the thighs skin‑side down.
-
Step 2 of 5
Cook until the skin is golden and crisp, about 5‑6 minutes, then flip and sear the other side for 3‑4 minutes.
-
Step 3 of 5
Combine soy sauce, mirin, sake, brown sugar, ginger and garlic in a bowl; pour over the chicken and reduce the heat to medium, simmering until the sauce thickens and coats the meat, 5‑7 minutes.
-
Step 4 of 5
Remove the chicken, let it rest 2 minutes, then slice across the grain. Spoon any remaining glaze over the slices.
-
Step 5 of 5
Serve the chicken over a mound of steamed rice, sprinkled with shredded nori or spring onions.
Notes from the kitchen
If mirin is unavailable, substitute with dry sherry plus a pinch of sugar. Use thigh meat for juiciness; breast will dry out quickly.
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